The Saltine Elevated

The humble saltine, also known as a soda cracker, isn’t considered a fancy food. It’s used mostly crumbled up in soup, chili, topped on casseroles and once in awhile it gets slathered with peanut butter or topped with a slice of cheese. If your tummy is upset the doctor recommends some soda crackers to fend off nausea. Other then that there just doesn’t seem to be many other uses for the basic saltine.

It was invented in 1876 in St. Joseph, Missouri. I’ve stayed there and never knew it was the birthplace of the soda cracker, guess it just doesn’t seem like something to advertise in the tourist guides. The saltines position is so low in the cracker department that it finds it’s home on the bottom shelf of every grocery store I’ve been in. They are also cheap! I mean they really are a deal, I got a box of 4 sleeves (store brand) for 98¢.

When my Lulu at work threw a sandwich baggie full of these on my desk and said you gotta try these, I was really excited. I was also starving at the moment so they seemed like a God send. I tasted one; crispy, salty (a familiar taste for a saltine) but moister, and more flavorful and spicy. They were so good that my hand kept finding it’s way into the bag and one by one they were starting to disappear. Fortunately Lulu came in and snatched her bag back, she evidently wanted me to try them, not devour them all….

Lulu got this reciped from her Aunt Pam. They are fabulous alone or with a dip.

They are incredibly inexpensive (I dare not say cheap, since we are taking the saltine to a new level)

Spicy Crackers

Ingredients

1 1/3 cup canola oil (do not substitute according to Aunt Pam)

3 sleeves saltine crackers

1 pkg Ranch mix

3 tsp crushed red pepper (0h yeah!)

3 tsp garlic powder

3 tsp dried thyme

Directions

Stack the crackers upright in a plastic container that tightly seals.

Lulu provided a drawing so that I would understand, the hash marks represents crackers standing up right.

Cause sometimes I need pictures, words just aren’t enough.

See Lulu, I can follow instructions (just don’t tell anyone at work)

Take all of your seasonings and oil and mix together.

Pour evenly over the crackers.

Then you wait, you wait so long. 24 hours to be exact. Flip halfway through.

Lulu told me that her Aunt Pam would dip into them as soon as three hours, so if you can’t wait….

Lulu likes to serve her crackers with crab dip.

Hmmmm, crab dip, mmmmm seafood.

I served mine with Grandpa HoHo’s Shrimp dip (which will be posted once I get the measurements down).

So Saltine, time to come up from the bottom shelf, stop hiding behind peanut butter and being crumbled into soups.

7 Responses to The Saltine Elevated

Mom has the recipe for grandpa’s shrimp dip (I think), I will get it from her.

Meanwhile, a friend of mine brought in “Fire-crackers” at the end of the school year, super spicy and really addictive (which says a lot about them, you know how I am about spicy)…I’ll find out where she got them…you need to try them too!

Search The Kitchen

Rhonda’s Photography

Rhonda’s Writing

Popular Pins

Spicy Noodle Bowl

Impossible Egg Muffins

Biker Gal Picks

Lemon Ginger Cocktail

Gougeres

Biker Guy Picks

Cowboy Steak

BBQ Beef Brisket

About Rhonda

Rhonda Adkins is a professional food photographer and freelance writer. Passionate about all aspects of food she became a Master Gardener (organic) and started teaching cooking classes. Delving herself into the culinary world, she lives and breathes food.

Life is a wild ride, especially from behind the handle bars of a Harley, so why not enjoy it? Rhonda loves riding her Harley and hanging out with her hubby McGyver in their little cabin in the Rocky Mountains. As a mother of six (now grown) children, 1 exuberant lab and 1 very OCD English Setter, food, riding and the mountains are her sanity.